You Should Make This Churn-Free Pop-Tart Ice Cream

Image for article titled You Should Make This No-Churn Pop-Tart Ice Cream

Photo: Allie Chanthorn Reinmann

I recently wrote about the best Pop-Tart preparation of the summer technical-freeze them— and it seems like it just wasn’t chill enough for Lifehacker readers. Frozen Pop-Tarts are deliciously fresh, but never freeze when icy. It is therefore difficult to challenge ice cream for the first place in the imaginary classification of cold summer desserts.

But weare lovers, not fighters, so IInstead of contrasting Pop-Tarts and ice cream, several you suggested that they join forces.

It didn’t take long to convince me that this was a fantastic idea. The concept is quite self-explanatory: the ice cream is good, and Pop-tarts are also good, so mmixing them together should be awesome. Although you could keep things traditional and eat your pies grilled and alone, or you could to eat no-frills ice cream, why not embrace the hedonistic joy of having too much of a good thing?

The beauty in all of this is how easy it is. If I want Pop-Tart ice cream, so I’m probably not in the mood to hover over a basic pan of custard cream for 30 minutes, just so I can wait another six hours for it to turn and then freeze. I want cold, creamy nostalgia, and I want it soon. The following no-churn ice cream method is considerably easier and faster than the traditional method of making churned ice cream. The hardest part will be choosing the flavor of Pop-Tart you want.

How to Make Pop-Tart Ice Cream Without Churning

The no-churn ice cream ingredient lists on the internet are all very similar. They usually need heavy cream and sweetened condensed milk with an occasional drop of vanilla extract. I started with the Food Network’s vanilla ice cream without churning recipe and make adjustments from there.

I tried this recipe twice, one with red velvet and one with strawberry Pop-Tarts. In the red velvet round, I found the Food Network’s cream to sweetened condensed milk ratio to be excessively sweet. It didn’t help that I incorporated a grocery store snack that was the baking equivalent of candy. keep it in mind, I adjusted the ratio for the batch of strawberries.

Image for article titled You Should Make This No-Churn Pop-Tart Ice Cream

Photo: Allie Chanthorn Reinmann

The result ticked all the boxes for what I wanted Pop-Tart ice cream to be: creamy, cold, and sprinkled with breakfast pastry chips. The 15-minute soaking step allows the dough pieces to become soft, but not mushy, while also incorporating colorful micro-crumbles into the cream base. Once I strained the cream, I reserved those softened bits to fold later. Halfway through the freezing time, I folded the soaked pieces in iceas well as some new, and I’m glad I did. The texture was better for it. Some of the pastry pieces were soft, highlighting the extra fluffy filling, and other pieces maintained the crunch of their icing.

Foolishly, I added two and one half second batch strawberry tarts, and the only thing I would do differently next time is add the other half.

Image for article titled You Should Make This No-Churn Pop-Tart Ice Cream

Photo: Allie Chanthorn Reinmann

Churn-Free Pop-Tart Ice Cream


  • 3 cups heavy cream
  • 14 ounce can of sweetened condensed milk
  • 1 ½ teaspoons vanilla extract
  • ⅛ teaspoon of salt
  • 3 or 4 plain Pop-Tarts (cut into pieces and split in half)
  • Watering (optional)

In a medium bowl, mix the heavy cream with half of the broken Pop-Tart pieces. Let them soak for 15 minutes. Meanwhile, combine condensed milk, vanilla and salt in a medium bowl.

Strain the cream into a mixing bowl and reserve the softened Pop-Tart pieces for later. Whip cream on medium speed until stiff peaks form, about two minutes. (You can also do it by hand but it’sit will take time and energy.)

Take a quarter of the whipped cream and add it to the condensed milk. Keep doing this a quarter at a time. When combined—a few small lumps are fine—pour the mixture into a cake tin and cover with a piece of aluminum foil. Place it in the freezer for about an hour.

After about an hour, the ice cream will harden along the edges. Scrape the hardened edges and blend them lightly in the center. Spread the soaked Pop-Tart pieces, fresh pieces and sprinkles on top of the ice cream and press them gently into the loaf pan. Return to freezer until solid, about two more hours. Serve in a bowl or cone, or be the real sugar MVP and sandwich a scoop between two others Pop Tarts.

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